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Small Batch Chewy Chocolate Chip Cookies: Best Easy Recipe

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These small batch chewy chocolate chip cookies are perfectly portioned for a quiet night in, with crisp edges, soft centers, and melty chocolate. Made with browned butter and a single egg yolk, they deliver bakery-quality flavor in under 30 minutes.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter
  • 3 tablespoons (38g) granulated sugar
  • 3 tablespoons (42g) packed light brown sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅔ cup (83g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)
  • 2 tablespoons toasted walnuts or pecans (optional)

Instructions

  1. Brown the butter: Place 4 tablespoons unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter foams, subsides, and brown specks form at the bottom (about 4-5 minutes). Remove from heat immediately and pour into a heat-safe mixing bowl.
  2. Cool the butter slightly: Let the browned butter sit for 2-3 minutes until warm but not hot.
  3. Add the sugars: Add 3 tablespoons granulated sugar and 3 tablespoons packed light brown sugar to the warm butter. Whisk vigorously until smooth and glossy, about 30 seconds.
  4. Add the egg yolk and vanilla: Add 1 large egg yolk and ½ teaspoon vanilla extract. Whisk until pale, thick, and falls in ribbons, about 1 minute.
  5. Add the dry ingredients: Sprinkle ⅔ cup all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt over the wet mixture. Fold with a rubber spatula just until no streaks of flour remain (10-15 strokes).
  6. Fold in the chocolate chips: Add ⅓ cup semi-sweet chocolate chips and fold gently until evenly distributed. If using optional nuts or flaky salt, fold in now.
  7. Chill the dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat the oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Portion the dough: Scoop dough into 6 equal balls (about 1.5 tablespoons each). Place on prepared baking sheet, spacing 2 inches apart. Gently press down slightly to flatten tops.
  10. Bake: Place baking sheet on middle rack. Bake for 10-12 minutes. At 10 minutes, cookies should be puffy, golden around edges, and soft in center. For gooey centers, pull at 10 minutes.
  11. Cool on the baking sheet: Let cookies rest on the baking sheet for 5 minutes. They will continue to bake internally.
  12. Transfer to a cooling rack: Use a spatula to transfer cookies to a wire rack. If desired, sprinkle flaky sea salt on top while warm. Cool completely or serve warm.

Notes

For best results, chill the dough for at least 30 minutes to prevent spreading and enhance chewiness. Measure flour correctly by spooning and leveling. Watch bake time closely; underbaked cookies are fixable, overbaked are not. Cookies are even better the next day as flavors meld.

Nutrition

Keywords: small batch cookies, chewy chocolate chip cookies, easy cookie recipe, browned butter cookies, single serving cookies

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